Side Dishes
This bacon-wrapped potato wedges recipe delivers the perfect balance of smoky, crispy bacon and tender, flaky potatoes—all ready in just 30 minutes. The secret lies in seasoning the potatoes properly before wrapping them in bacon, ensuring every bite is packed with flavor and satisfying texture.
What makes these wedges stand out is the crispy bacon that forms a flavorful crust around the potatoes, while the inside stays perfectly tender. This recipe is designed to be foolproof, with clear steps for wrapping and baking (or air-frying) to achieve that ideal contrast of textures.
Whether you're serving them as a side dish or a hearty appetizer, they're guaranteed to impress.
The process is simple: cut the potatoes into even wedges, season them generously, wrap them in bacon, and bake until the bacon is crispy and the potatoes are golden.
The result is a dish that’s rich, savory, and impossible to resist—ideal for game day, holidays, or any night you want to elevate your meal.
For extra flavor, consider adding a sprinkle of garlic powder or paprika before baking, or top with fresh herbs after serving. The versatility of these wedges makes them a crowd-pleaser, and the crispy bacon ensures they’re the star of the plate.
Ingredients for bacon wrapped potato wedges
Thick-cut potatoes and thick-cut bacon—simple ingredients for irresistible, crispy bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Cut into 1.5-inch wedges |
| Bacon Slices 🥓 | 12 whole | Thick-cut preferred |
| Olive Oil 🫒 | 2 tbsp | For tossing potatoes |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Paprika 🌶️ | ½ tsp | Smoked variety recommended |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The potatoes are the foundation, so choose Russets—they’re fluffy and hold up to the bacon’s weight. Thick-cut bacon from the meat section (like Oscar Mayer Thick Sliced or Costco’s bulk pack) stays crispy longer. If you can’t find thick-cut, double-wrap the wedges with regular bacon. Season the potatoes generously before wrapping—salt and pepper are non-negotiable, but the garlic powder and paprika add that smoky depth the intro promises. For extra crispiness, pat the wedges very dry with a kitchen towel before seasoning.
No thick-cut bacon? Double-wrap with regular bacon—just fold one slice in half and wrap two wedges together. Short on parsley? Fresh chives or dried parsley at half the amount work too. The olive oil is key—use a light hand so the wedges don’t get soggy. If you’re air-frying, reduce the oil to 1 tbsp. For a spicier kick, add a pinch of cayenne to the seasoning. And if you’re prepping ahead, keep the seasoned wedges in the fridge for up to 2 hours before wrapping—they’ll stay crispier longer.
These wedges are best served fresh from the oven or air fryer, but leftovers reheat beautifully. Store in an airtight container for up to 3 days, though the bacon loses some crispness. For extra crunch, broil for 2-3 minutes before serving. Freeze uncooked wedges (before wrapping) for up to 2 months—just add 5-10 minutes to baking time when reheating. Garnish with parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that simple—just slice the potatoes, wrap them in bacon, and toss them on a sheet pan. No chopping boards, no extra pots, just 45 minutes of hands-off baking while you sip your coffee or scroll through your phone.
- Crispy-Creamy Obsession: Between us, the texture is what makes this dish. The bacon gets perfectly crispy, while the inside stays fluffy and buttery—like a hug from your favorite comfort food. (Yes, even on a Tuesday night.)
- Game for Any Gathering: These wedges work for everything—weeknight dinners, tailgates, or when you’ve got a crowd over for Sunday football. Double the batch, and you’ve got a side that’ll disappear faster than your last bag of chips.
- Budget-Friendly Leftovers: Russets and bacon stretch further than you’d think, and the leftovers reheat beautifully in the oven. Honestly, I’ve turned them into breakfast hash the next morning, and no one’s complained—yet.
Step-by-step instructions for bacon-wrapped potato wedges
Here's how to transform simple potatoes into irresistible, smoky bites with perfectly crispy bacon.
Prepare and Season the Potato Wedges
Start by cutting the 2 lb Russet Potatoes into 1.5-inch wedges, ensuring each piece is roughly the same size for even cooking. Arrange them on a large baking sheet in a single layer, leaving space between each wedge.
Drizzle the wedges evenly with the 2 tbsp Olive Oil and toss gently to coat. In a small bowl, mix together the 1.5 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Paprika. Sprinkle this seasoning evenly over the potatoes, pressing lightly to help it adhere. The wedges should look golden and well-coated—this ensures maximum crispiness when baked.
Wrap Each Potato in Bacon
Lay out the 12 whole Bacon Slices on a clean surface. Place one potato wedge in the center of each slice and carefully wrap the bacon around it, tucking the ends underneath to secure. I like to press gently to create a snug seal—this prevents the bacon from unraveling during baking and guarantees even cooking.
Arrange the wrapped wedges on a second baking sheet, leaving about 1 inch of space between each one. This spacing allows hot air to circulate and crisp the bacon perfectly. If you're concerned about the wedges touching, you can use a parchment-lined sheet to make cleanup easier.
Bake Until Golden and Crispy
Preheat your oven to 400°F for 10 minutes to ensure it's fully heated. Place the baking sheet with the bacon-wrapped wedges on the middle rack. Bake for 25-30 minutes, flipping the wedges halfway through cooking at the 15-minute mark.
You'll know they're done when the bacon is deep golden brown and crispy, and the potatoes are tender when pierced with a fork. If the bacon starts to brown too quickly, tent the sheet with foil to prevent burning while the potatoes finish cooking. The wedges should be fork-tender with a crispy exterior—this is the hallmark of perfect execution.
Garnish and Serve Immediately
Remove the wedges from the oven and transfer them to a serving platter. Sprinkle with the 0.25 cup Fresh Parsley, chopped finely, for a pop of color and freshness. The parsley not only looks beautiful but also adds a subtle brightness that cuts through the richness of the bacon.
Serve immediately while the wedges are still warm and crispy. The combination of smoky, salty bacon and tender, seasoned potatoes makes these wedges a crowd-pleaser. Pair them with a cool dip like sour cream or a tangy aioli for the ultimate appetizer experience.
Pro Tips For Making Bacon Wrapped Potato Wedges
- CUT POTATOES IN EVEN STRIPS: I learned this the hard way—uneven wedges mean uneven cooking. Use a mandoline or a sharp knife to slice Russets into ½-inch strips, then cut each strip lengthwise into thirds. This keeps them consistent so they crisp at the same time.
- WRAP BACON TIGHTLY, NOT LOOSELY: If the bacon’s floppy, it’ll slide off mid-cook. Press each slice firmly around the wedges, overlapping the edges slightly. A few seconds of extra effort here means no bacon-free potatoes later.
- BAKE IN TWO BATCHES: Crowding the tray turns crispy wedges into soggy messes. Spread them in a single layer with at least ½ inch between each piece—yes, it means two trips to the oven, but the result is worth it.
- SALT THE POTATOES BEFORE WRAPPING: I used to skip this, thinking the bacon would add enough salt. Wrong. Toss the wedges with 1 teaspoon of salt and 1 tablespoon of olive oil before wrapping—it seasons the flesh and helps the crust form faster.
Pro cooking tips for this recipe
Bacon Wrapping Secrets
Use thick-cut bacon (like Oscar Mayer Thick Sliced) for maximum crispiness—it won’t shrink as much as regular bacon. For extra security, tuck the bacon ends under the wedge before pressing gently.
This ensures the bacon stays wrapped and cooks evenly. If you’re short on time, double-wrap with regular bacon slices for a similar effect. 🥓
Even Cooking Tricks
Arrange wedges on the baking sheet in a single layer with 1-inch gaps—this prevents steam buildup and ensures crispy bacon. For extra insurance, flip wedges halfway at the 15-minute mark (when bacon starts browning).
If your oven runs hot, tent with foil after 20 minutes to finish cooking the potatoes without burning the bacon.
Air Fryer Shortcut
For a quicker version, air-fry at 375°F for 12-15 minutes, shaking the basket every 5 minutes. Reduce olive oil to 1 tbsp to prevent splatter.
The high heat crisps bacon faster, but check at 10 minutes—air fryers vary! Use a wire rack insert to avoid soggy bottoms. 💫
Spice Boost Options
Add ½ tsp smoked paprika or ¼ tsp cayenne to the seasoning mix for extra depth. For a sweet-savory twist, sprinkle ½ tsp brown sugar on the wedges before wrapping.
Garnish with chopped chives or crumbled blue cheese after baking for a gourmet touch. The key is balancing flavors—don’t overpower the bacon’s natural smokiness.
Make-Ahead Magic
Prep wedges up to 2 hours ahead (seasoned but unwrapped) and store in an airtight container in the fridge. Wrap just before baking to keep bacon crisp. For freezing, wrap wedges in parchment and foil—bake straight from frozen at 400°F for 35-40 minutes.
Add 5 extra minutes to ensure bacon is fully crispy. ❄️
Dip Pairings
Serve with cooling dips to balance the richness: sour cream + chives, spicy mayo, or blue cheese dressing. For a tangy kick, mix ½ cup Greek yogurt with 1 tbsp lemon juice and 1 tsp honey.
Avoid heavy sauces—they’ll make the wedges soggy. A simple garlic aioli (mix ¼ cup mayo with 1 minced garlic clove) elevates the dish effortlessly.
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of Russets?
Sweet potatoes work beautifully and add a natural sweetness that pairs perfectly with the smoky bacon. Just reduce the baking time by about 5 minutes since they cook faster than Russets. The texture will be slightly softer, but the flavor contrast is delicious.
How do I keep the bacon from sticking to the potatoes?
First, pat the potato wedges completely dry with a kitchen towel before seasoning—moisture causes sticking. Next, wrap each wedge snugly and tuck the bacon ends securely underneath. If needed, lightly brush the wedges with 1 tsp olive oil before wrapping to create a barrier.
Can I make these ahead of time?
Yes, but with a twist! Prep the seasoned wedges up to 2 hours ahead and store them in an airtight container in the fridge. Wrap them just before baking to maintain crispiness. For freezing, wrap the wedges in parchment and foil, then bake straight from frozen at 400°F for 35-40 minutes.
What if my oven runs hot and burns the bacon?
If the bacon starts browning too quickly, tent the baking sheet with foil after 20 minutes to slow cooking while the potatoes finish. For extra insurance, flip the wedges at the 15-minute mark to ensure even browning. A dark baking sheet also helps prevent premature burning.
Are these wedges kid-friendly?
Most kids love them, but the bacon makes them a richer dish. For picky eaters, serve the wedges without bacon and let them add their own (or skip it entirely). You can also cut them smaller for easier handling. The seasoning can be adjusted to be milder if needed.